Jam Making Tips

Fruit is Ripe for Making Jam

• Freezer jams differ from regular jams because they are not boiled, a step which sterilizes killing harmful microorganisms which may be present. So for safe freezer jams, it’s very important to keep everything clean during preparation and to store the jams in the freezer rather than on a shelf or in the cold room.

• Freezer jams require the addition of commercial fruit pectin to set them because their natural pectin is not activated by heat. Different brands of pectins are not interchangeable. So be sure to follow the exact ingredient quantities and directions called for in the recipes from the manufacturer of the brand you are using.

• When making freezer jams, label them with a date in case they get buried in the freezer or refrigerator. For top quality and food safety, they can be stored in the refrigerator for 3 weeks or in the freezer for up to 1 year. If you discover jars more than 2 years old, throw them out. For food safety make a new batch

• Once thawed, store freezer jams in the refrigerator and use within 3 weeks..

• All other jams, jellies and pickles require processing in a boiling water canner to ensure a strong vacuum seal and to destroy organisms which can cause spoilage or mold. At elevations higher than 1,000 ft (305 M) the processing time must be increased..